Crock-pot Cabbage Rolls

Originally from "Saving Dinner" by Leanne Ely

Ingredients:
1 cabbage
1 pound ground turkey
1/4 cup brown rice, uncooked
1 egg, beaten
1 onion, minced
1 carrot, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cider vinegar
1/2 cup brown sugar
1 8-ounce can tomato sauce
Toothpicks

Directions:
1. Drop cabbage in boiling water and simmer for 5 - 10 minutes; cool.
2. In the meantime, in a bowl, mix ground turkey, rice, egg, onion, carrot,
salt, and pepper. In another bowl, mix together vinegar, brown sugar, and
tomato sauce.
3. When cabbage has cooled sufficiently, remove 12 large leaves.
4. Chop remaining cabbage and place in bottom of Crock-Pot.
5. Place 2 - 4 teaspoons of meat mixture in center of each cabbage leaf.
6. Roll up envelope style, and secure with toothpick.
7. Place seam side down in Crock-Pot.
8. Pour tomato sauce mixture over all.
9. Cover and cook on low for 8 - 10 hours.

Per serving: 272 Calories; 10 g Fat (33.0% calories from fat); 5 g Protein;
27 g Carbohydrate; 1 g Dietary Fiber; 65 mg Cholesterol; 644 mg Sodium.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3
Fat; 1 Other Carbohydrates